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Fruitcake Cookies

1 cup butter, softened

3/4 cup packed brown sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1-2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups dates, finely chopped

4 ounces red candied cherries, halved

4 ounces candied pineapple, diced

1/2 cup whole hazelnuts, toasted

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped walnuts

Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla.

In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.

Stir in remaining ingredients.


Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes.

Store in an airtight container. (Cookies are best after a few days.)

Mrs Claus' tip: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned,

7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

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